Chicken and Broccoli Twice Baked Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner
Serves: 16
Ingredients
  • 8-9small to med Russet Potatoes
  • 1 - 1.5 lb of chicken breast, cubed
  • 1 tsp Paprika
  • 2 tsp Poultry seasoning
  • ½ tsp
  • Course Sea Salt
  • ¼tsp fresh ground Pepper
  • 2-3 rounded Tbsp greek yogurt
  • 1 cup chicken broth (extra to moisten, if needed)
  • 1 rounded cup of steamed broccoli
  • ½ cup chives, chopped
  • 3-4 cloves garlic, minced
  • 1 cup grated cheese, split
  • Large pinches of salt and pepper to season potato mixture
Instructions
  1. Bake (washed) potatoes at 425degrees for 50-60min until soft
  2. Cook cubbed chicken with salt, pepper, paprika, and pountry seasoning
  3. When potatoes are cooked and cooled enough to handle, half with knife (length wise). Scoop out middle of each potatoe half and reserve in a large mixing bowl.
  4. Fine mince and chop the chicken, broccoli, chives, and garlic. Add these + ½ cup of the grated cheese the the potato. Using a potato masher, mash and mix well. Add more chicken broth if you feel this is to dry.
  5. Using your mini scooper, replace the potato mixture back into the potato skins. Top with remaining cheese.
  6. Bake at 350 degrees for 20-30min, until heated through
  7. Enjoy
  8. Freeze the leftovers
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/chicken-and-broccoli-twice-baked-potatoes/